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A fried egg are made by heating fat (usually oil or butter) and cook the eggs in it. Five (5) types of fried eggs are explained below: eggs in a basket, over-easy eggs, over-hard eggs, over-medium eggs, and sunny-side-up eggs. 4. Eggs in a Basket. Egg in a basket served with breakfast.

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Bring the temperature down to medium-high and cook the eggs for about 15 minutes. The next step to preparing hard-boiled eggs is critical. Transfer the cooked eggs from the hot water into an ice.

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Technique: Melt butter in a nonstick fry pan over medium heat. Crack an egg into the pan and cook for 3-4 minutes until the whites are set. With your spatula, flip the egg and cook for an additional 30 seconds for over easy, 1 minute for medium, and 2 minutes for hard. 3. Omelet te.

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Melt a tablespoon of butter in a skillet, make a hole in the center of a slice of bread, add the bread to the skillet and cook for 2 minutes. Then add the egg to the hole in the bread, cover and cook until over easy (a runny yolk) or well done (your choice). Then serve, sprinkled with salt and pepper.

Egg PreparationsBy BCT&CA First year at Culinary Academy of India2015

15 Ways to Cook an Egg. 1. Hard Boiled. A hard boiled egg is cooked in its shell in boiling water. The "hard" refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches.

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Poached. 1 1/2 to 2 inches water. Heat water to boiling in skillet or saucepan; reduce to simmering. Break each egg into custard cup or saucer; carefully slip into water. Cook about 5 min or until whites and yolks are firm, not runny. Remove with slotted spoon. Hold cup or saucer close to water to keep shape and avoid splashing.

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Crack the egg into your frying pan, and let it fry until the edges are slightly brown. Then, flip the egg over and let the other side cook as well. Eggs cook fast, so remove the egg from the pan once a thin white film has appeared obscuring the yolk. When sliced open, the egg yolk should be runny.

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Like a mashup of shakshuka, eggs in purgatory and egg curry, this aromatic dish consists of jammy eggs cooked in a quickly made tomato sauce that's scented with cardamom, garam masala and cinnamon Canned cherry tomatoes give this sauce an especially sweet flavor, but if you can't find them, canned diced tomatoes will also work Although the sauce comes together quickly, you can make it ahead

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3. Eggs Over Easy. Eggs over easy are very similar to a fried egg, except that you'll flip the egg and let it cook for a few seconds on the other side so that the white cooks all the way through but the yolk stays runny. If you keep it in the pan for longer so that the yolk begins to harden, you can make eggs over medium or over hard.

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For fluffy eggs, add a teaspoon of milk for every egg in your bowl. Add salt and pepper to taste. Melt a tablespoon of butter in a warm frying pan on medium heat. When the butter is melted, add the eggs. Use a rubber spatula or a wooden spoon to bring the eggs in from the sides of the pan. Continue to pull the liquid eggs from the sides of the.

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Leave the egg in the water for about five minutes, then remove it with a slotted spoon. The strainer method: Heat a saucepan of water, adding your dash of vinegar. Break your egg into a mesh strainer over the water. This way, the most watery parts of the egg whites will slide through the mesh and into the pot.

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Once the water is boiling, reduce the heat to low (so that there's no bubbles) and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil. Set a timer and cook the eggs for 6 to 7 minutes for soft-boiled eggs and 12 to 14 minutes for hard-boiled eggs. See the cooking time notes above.

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To achieve the pillowy texture, you have to separate the whites and yolks and beat the whites into a stiff foam. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk. For the Cloud Eggs recipe, click here.

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To poach an egg, bring a pot of water to a rolling simmer. Using a whisk, stir the water to get it spinning. Crack an egg into the water and let it cook to your liking, usually around 1-3 minutes.

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Step 1: Add 2 to 3 inches of water to a large saucepan or deep skillet and bring to a boil. Lower the heat to the point where the water barely bubbles. Step 2: Break the eggs, one at a time, into small ramekins or tea cups. Resist the temptation to crack the eggs directly into the water.

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Fill a pot 3/4 full of water, season it with salt as if you were making pasta (the water should be salty), and bring to a boil. Add a tablespoon of white vinegar to the water. The acid helps keep the eggs compact, so the whites don't spread out. Using the freshest eggs possible also helps.